Yerba mate is a defining Argentine social drink, traditionally shared from a gourd and replenished many times with hot water.
Building a sloped bed of yerba and pouring beside the bombilla creates a steady infusion without flooding all the leaves at once.
Keep the bombilla still after inserting it so fine particles do not clog the filter.
Serving Suggestions
Serve with a thermos of hot water and refill the same gourd until the yerba loses flavor.
Recipe Notes
Dry the gourd thoroughly after use and store loose yerba in a sealed container.
Argentine Yerba Mate
Traditional Argentine yerba mate prepared in a gourd with a bombilla and hot, not boiling, water.
Ingredients
Equipment
Method
Heat the Water:
- Heat the water to 160 to 175 degrees F (70 to 80 degrees C). Do not boil; transfer to a thermos if serving over time.
Prepare the Gourd:
- Fill the mate gourd about three-quarters full with yerba. Cover the opening, tilt and gently shake so finer particles settle toward the top.
- Keep the gourd tilted to form a sloping mound. Moisten the empty side with a small splash of warm water and let it absorb for 30 seconds.
Insert and Refill:
- Place the filtered end of the bombilla into the moistened channel and leave it in place. Add hot water slowly beside the bombilla.
- Sip through the bombilla, then refill the same spot with hot water. The same yerba can be infused repeatedly until its flavor fades.
Nutrition
Notes
- Do not stir with the bombilla; keeping it still preserves the sloped yerba bed and reduces clogging.
- Use a clean, fully dry gourd and follow its care instructions to prevent off flavors.
